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Mini Oreo Cheesecake

Delightful bite-sized treats that combine the creamy decadence of cheesecake with the crunch of Oreos, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 12 Oreo cookies for the crust
  • 2 tablespoons unsalted butter melted
Filling
  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 6 crushed Oreo cookies for the filling

Equipment

  • Mini muffin pan
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Lightly grease your mini muffin pan with cooking spray.
  3. In a mixing bowl, crush the 12 Oreo cookies into fine crumbs.
  4. Combine these crumbs with melted butter until fully moistened.
  5. Evenly distribute the crust mixture into the bottom of each muffin cup and press down firmly.
  6. In another bowl, beat the softened cream cheese with sugar until smooth.
  7. Add the vanilla extract and mix well.
  8. Mix in the eggs one at a time until fully combined.
  9. Fold in the sour cream and crushed Oreos.
  10. Fill each muffin cup about 3/4 full with the cheesecake filling.
  11. Bake for 20-25 minutes, or until the centers are set but slightly jiggly.
  12. Let them cool in the pan for about 10 minutes before transferring to a cooling rack.

Notes

Top with whipped cream and additional crushed Oreos for a stunning presentation. Chill in the refrigerator for at least 4 hours or overnight for the best flavor and texture.